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Table 2 Concentrations of newly formed ethyl esters in the model studies with different hop extracts

From: Hop-induced formation of ethyl esters in dry-hopped beer

Extract

Acid addition

Concentrations [μg/L]a

ethyl methylpropanoate

ethyl 3-methylbutanoate

ethyl 2-methylbutanoate

Alpha Extract

no

0.084

<LODb

<LODb

yes

5.7

0.70

0.62

Beta Extract

no

22

7.1

0.037

yes

38

23

0.35

XanthoFlav™ Extract

no

0.097

0.17

0.016

yes

0.36

0.63

0.053

Tannin Extract

no

0.094

0.17

0.020

yes

0.32

0.44

0.15

  1. aCalculated as the difference between total ester content of the model samples and content in the used amount of hop extract
  2. bLimit of detection (LOD) was determined based on a signal-to-noise ratio of 3: ethyl methylpropanoate 12 ng/L, ethyl 3-methylbutanoate 21 ng/L, and ethyl 2-methylbutanoate 61 ng/L
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Food Production, Processing and Nutrition

ISSN: 2661-8974

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